Crispy Fish Balls

Fish balls are a delicious and crispy party snack or an appetizer. Fish/seafood is rich with omega-3 fatty acid and good source of protein and iron and is also low in saturated fat. 

Though this looks like a deep fried recipe, I have shallow fried them for a healthier version. You may also shape it into patties and shallow fry like fish cutlets.

Recipe Level : Easy
Recipe Cuisine : Indian
Preparation time :15 minutes
Cooking time : 20 Minutes
Yields : 20 fish balls

Fish fillet - 4 fillets (Tilapia, Mackerel or any boneless white fish fillet) -Cleaned and cut to small pieces 
Potato - 1 (boiled, peeled and mashed)
White onion - 1/4 cup (chopped)
Ginger and Garlic paste - 1 teaspoon
Green chillies - 2 (finely chopped)
Coriander leaves - 1/4 cup (chopped)
Turmeric powder - 1/4 teaspoon
Salt to taste
Corn flour - 1/2 cup
Bread crumbs - 1 cup + 1 Tablespoon
Egg white - 2 (separated from the yoke)
Oil for shallow frying + 2 Tablespoons
Sriracha (hot sauce) or Tomato Ketchup - As required (optional)

  1. In a skillet add a teaspoon of oil and saute onions, ginger garlic paste, turmeric powder, green chillies and salt for about 3 - 4 minutes. 
  2. Once the onions are translucent, add the fish fillet and cook it in medium heat for 10 mins until all the moisture evaporates. Stirring often to break the fish with the spatula. 
  3. Add the mashed potatoes and coriander leaves to the same to mix well for 2 minutes and remove from heat.
  4. When the above mixture cools add 1 tablespoon of bread crumbs and mix to bind well.
  5. Gently make small lemon sized balls and roll them in the corn flour.
  6. In a bowl lightly beat the egg whites using a fork and dip the flour coated balls one by one to coat well and immediately roll in the bread crumbs.
  7. Heat oil in a small wok or kadai over medium flame.
  8. Shallow fry the fish balls in small batches turning once after 2-3 mins using tongs for the other side to fry till it turns golden brown.
  9. Drain and remove from oil and set it on a kitchen paper towel to absorb the excess oil.   
  10. Serve hot and enjoy with Sriracha hot sauce or Tomato ketchup.

Notes and Tips:
  • A wooden cutting board may absorb the fish smell and takes longer to clean. I recommend a plastic or glass cutting board to clean and cut the fish or any meat.
  • The fish balls can be frozen and fried when required. Thawing is required before frying to avoid splattering. This also prevents excess absorption of oil.
  • Coating the fish balls in corn flour absorbs any moisture retained in the fish balls. Followed by egg white coating and bread crumbs adds the extra crispy texture.
  • Vegetarians may substitute fish with finely chopped and cooked veggies like carrots, bean, cabbage and peas to make Veggie Balls. The egg white may be substituted with cornflour batter or maida batter.


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